Best Cucumber Sandwiches Recipe 425

CUCUMBER SANDWICH FILLING

Steps:

• Press the cucumber through a colander to remove excess moisture.
• Process cream cheese and mayonnaise in a blender or food processor until smooth.
• Combine mixture, cucumber, dill and garlic salt chill until ready to use to allow flavors to blend.

CUCUMBER TEA SANDWICHES

Steps:

• In a small bowl, beat the first eight ingredients until blended. Stir in the cucumbers, red pepper, onion, olives and parsley. Chill for up to 2 hours. , Remove crusts from bread; cut each slice into four triangles. Spread with cream cheese mixture. Garnish with cucumber slices and, if desired, dill sprigs.

CUCUMBER FINGER SANDWICHES

Steps:

• Spread one side of each slice of bread with a thin layer of butter. Arrange a single layer of cucumber slices on 4 of the bread slices. Stir together the mayonnaise, chives, mustard and some salt and pepper in a small bowl. Spread a thin layer of the mayonnaise mixture over the cucumbers. Top with the remaining slices of buttered bread. Cut off the crusts and cut each sandwich into three fingers.

CUCUMBER CREAM CHEESE TEA SANDWICHES

Steps:

• Gather the ingredients.
• Lay 2 slices of bread on a work surface and spread each slice evenly with 1 tablespoon cream cheese.
• Cover 1 side of the sandwich with sliced cucumber.
• Season with a squeeze of lemon juice , salt and pepper, and chives, if using.
• Cover the cucumbers with the other slice of bread, cream cheese side down.
• Cut off the crusts and slice the sandwich diagonally 2 times to create 4 triangular finger sandwiches. Repeat with the remaining ingredients. Serve.

THE BEST CUCUMBER SANDWICHES

Steps:

• Slice the cucumber as thin as you can (1/8" is good).
• Cut out nice circles from the white part of the bread using a 3in cookie cutter(toss the crusts).
• Spread a seriously THIN layer of mayo on each slice and artfully arrange 3-4 cucumber slices on each open faced sandwich.
• Top with 3 or 4 shavings of onion.
• Sprinkle each sandwich with some salt (do not leave this out!).
• Enjoy!

MINI CUCUMBER SANDWICHES

Steps:

• Cut the tops of the cucumber off and peel its skin (optional). Now cut off a chunk that is as long as the width of your bread. Slice it. Repeat again with another chunk of cucumber.
• Place them onto sheets of paper kitchen towel and sprinkle with salt. Set aside.
• Meanwhile: Prepare the spread by combining cream cheese, mayonnaise, dillweed, soy sauce, mustard and black pepper (see note 1).
• With paper kitchen towels remove the moisture that the salt drew out of the cucumber by patting them dry.
• Spread 3 bread slices with cream cheese mixture. Arrange cucumber slices on top of one of the slices, cover with another slice (the spread-side down). Spread the top of this slice with some more cream cheese. Cover with cucumber slices and top with bread, spread-side down.
• Cut this into 9 pieces (see note 4), insert toothpicks and repeat with the other 3 slices.
• Enjoy!

CUCUMBER SANDWICHES

Steps:

• In a large bowl, combine cream cheese and dressing mix. Spread on 1 side of each slice of bread. Peel cucumbers if desired; thinly slice and place on 6 slices of bread. Top with remaining bread. Serve immediately.

ENGLISH TEA CUCUMBER SANDWICHES

Steps:

• Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
• Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
• Spread cream cheese mixture evenly on one side of each bread slice.
• Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber.
• Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.

CUCUMBER SANDWICHES III

Steps:

• In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.
• Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. the cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!